– Cook fettuccine in boiling, salted water until “al dente.” While fettuccine is cooking:

– Melt butter

– Beat egg yolks with a fork until smooth

– Heat cream and pepper on low flame in a small saucepan.

When pasta is cooked, partially drain water (don’t shake the colander – you want to keep some of the water to loosen the sauce). Toss in a large serving bowl with melted butter until coated. Add cream, toss to coat. Add egg yolks, toss to coat. Add Parmigianno cheese, toss some more.

I know how hard it is to make perfect gravy. It took me many years of trial and error before my mother-in-law showed me how to do it right. Even then, I modified her recipe and my gravy is perfect every time. I’ll share my secrets with you right here … you’re welcome! 😉

This recipe is for gravy made from a roast, turkey or any hunk of meat or poultry you’ve just cooked.

Remove the meat and stuffing pieces from the pan. Tiny bits of meat can remain. Over a very low heat, add Wondra® flour to the remaining grease and meat juices. I use the shakable container to control my content. Mix the flour into the grease and meat juices with a wire whisk and slowly keep adding more flour until you have a thick paste. You want the flour to absorb all the grease in the pan. Basically, the more grease, the more gravy you’ll have and the more flour you’ll need.

After you have a nice thick paste with very little, if any, grease around the edges of the pan, turn the heat up to medium low and begin to add water, stirring constantly with the wire wisk. You will be adding as much water as it takes to create pourable gravy. I’d suggest having at least a cup or more on hand (you can also use the water from boiled potatoes which gives the gravy an added kick). Keep stirring, adding more water as the gravy thickens. You can make thick or thin gravy, however you prefer. Just add more water to thin it to your preference. Turn off the heat once your gravy is the consistency you like.

After you have the right consistency, taste test your concoction. If it lacks oomph, add a little salt and pepper. Stir some more.

If your gravy is sitting on the stove awhile before serving, it will thicken a little. Before serving, you can turn up the heat and add a little more water to thin it out, stirring constantly.

For the record, I hate green beans, but I love French green beans, which are thinner and have a more delicate flavor. These are not the French sliced green beans in the frozen food section of your market although you could certainly adapt this recipe to use them. I find these whole French Green Beans at Trader Joe’s markets. If you can find them, great. Otherwise, you can make this recipe with regular old fat green beans.

These are really delicious mashed potatoes and kids love them. I call them “Heart Attack” mashed potatoes because they are loaded with butter – the excess is what makes them outstanding. “Enough” butter is my secret to awesome mashed potatoes.

Peel potatoes and cut into bite sized (or a little larger) chunks.
Add cut potatoes to a pot, cover with water and add 2 tsp. salt

Bring potatoes to a boil, reduce heat to medium high – cook for about 20 minutes or until potatoes are tender.

Drain potatoes well after cooking.

In a large bowl, add cooked and drained potatoes and the butter. Mix well with a hand mixer (can also be mashed with a potato masher)

Add sour cream and mix again until well blended. Serve hot.

Serves 4
If someone at the table is watching their cholesterol, weight, diet, fat intake or whatever, they’re not gonna be happy about these potatoes. Serve them a slice of whole grain bread instead of the mashed potatoes and let everyone else indulge.

When yams are cooked through but not mushy remove from the stove, dump the hot water and cover yams with cold water and enough ice to cool them off (as much as you can fit in the pot is good).

When cool enough to handle, remove the skins (they should peel off easily) and slice yams into 1/2 inch thick pieces and layer them in a casserole dish. Between layers and again on top of the last layer, add dots of butter and sprinkle brown sugar. After the last layer has been dotted with butter and sprinkled with brown sugar, drizzle the maple syrup over all and top with marshmallows.

Bake in 350 degree oven for 30 to 45 minutes or until marshmallows are golden brown.

– Brown ground round in a large pot – drain most but not all of the fat – Return meat to pot.
– Add chopped onion and mix with the drained ground round.
– Add tomato sauce and one can water.
– Add Kidney beans.
– Add seasonings.
– Mix and let simmer on low for at least an hour (2 or 3 is best)

This makes enough for about 8 people – you can easily double the recipe for crowds.

Serve with Fresh, sliced French bread and butter or crackers or whatever sounds good. You can also serve chopped onions and shredded Cheddar cheese on the side so your guests can add their own toppings.

This recipe was handed down from Grandma Bobbie who got it from Aunt Audrey. I’ve modified it a bit but I always consider this “Aunt Audrey’s Chili.”

This is my recipe for basic tomato sauce, AKA Marinara sauce. You can add it to any pasta (preferably Di Cecco pasta) with a sprinkle of Parmigiano cheese for a main dish or in any recipe that calls for tomato sauce.